Name: Cream Cheese Corn Casserole Recipe
Prep time: 50 min
Total time: 60 min
Ingredients: 1 box (8.5 oz Jiffy corn muffin mix); 1 can (15 oz whole kernel corn, drained); 1 can (15 oz creamed corn); 1 package (8 oz cream cheese, softened); ½ cup sour cream; ¼ cup butter (melted); 2 large eggs; Optional: 1 cup shredded cheddar cheese; Optional: ¼ cup diced jalapeños or cooked bacon bits

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Looking for the perfect side dish to bring comfort, creaminess, and a touch of Southern charm to your table? Cream cheese corn casserole is your answer. This rich, velvety, and slightly sweet dish has made its way into the hearts—and holiday menus—of families across the country.

Its origins stem from classic Southern corn pudding recipes, updated over time with the creamy addition of cream cheese for added depth and texture. Unlike heavy stuffing or mashed potatoes, this casserole strikes a magical balance: indulgent without being too filling.

You’ll find it front and center at Thanksgiving, Christmas, Easter, and Sunday family dinners. And the best part? It’s incredibly easy to make—no culinary degree required.

Whether you’re hosting a festive gathering or simply want a warm dish of comfort food on a chilly evening, cream cheese corn casserole is a creamy, cheesy masterpiece that never fails to please.

What Is Cream Cheese Corn Casserole?

Cream cheese corn casserole is a cozy baked side dish made from a mix of corn muffin mix, cream cheese, and both whole kernel and creamed corn. It bakes into a soft, spoonable texture—somewhere between cornbread and corn pudding.

It offers a rich, buttery bite with hints of sweetness and a silky mouthfeel thanks to the cream cheese. Think of it as a savory bread pudding, but with corn as the star ingredient.

Want to know more about what corn brings to the table? Check out the USDA nutritional guide for corn to see why it’s not just delicious, but nourishing too.

Key Ingredients Overview

The key to this dish is in the simple pantry staples that come together to create a decadent result. Here’s what you’ll need:

Cream Cheese: Use softened, full-fat cream cheese for the richest texture.
Canned Whole Kernel Corn (drained): Adds bite and sweetness.
Cream-Style Corn: Provides creaminess and depth.
Corn Muffin Mix (like Jiffy): The secret to the dish’s structure.
Sour Cream: Offers a subtle tang and moisture.
Butter: For flavor and richness.
Eggs: Help bind everything together.

Optional mix-ins for extra flair:

Shredded cheddar cheese
Diced jalapeños for a spicy kick
Cooked bacon crumbles
Fresh green onions

To ensure your dairy ingredients are safe and fresh, refer to the FDA’s cream cheese storage chart.

Step-by-Step Instructions

Prep Time: 10 minutes
Bake Time: 45–50 minutes
Total Time: About 1 hour

Follow these simple steps for a no-fail casserole:

Preheat oven to 350°F (175°C).
Grease a 9×13 inch casserole dish.
Mix wet ingredients: In a large bowl, blend softened cream cheese, butter, and sour cream until smooth. Add in eggs and mix thoroughly.
Add in the corn: Stir in the drained whole kernel corn and creamed corn.
Fold in the dry mix: Gently incorporate the corn muffin mix until combined.
Optional: Mix in extras like cheese, jalapeños, or bacon at this stage.
Bake uncovered for 45–50 minutes until the center is set and the top is golden brown.
Cool slightly before serving to let it firm up a bit for easy scooping.

Pro tip: If the top starts browning too fast, loosely cover with foil for the last 10 minutes of baking. This helps keep the center creamy and prevents burning.

Pro Tips for Best Results

Make your cream cheese corn casserole silky and scrumptious with these expert tips:

Use room-temperature cream cheese: This ensures a lump-free, smooth batter.
Don’t overmix: Stir just until combined to avoid dense texture.
Avoid overbaking: The center should be just set; it will firm up slightly as it cools.
Let it rest after baking: 10–15 minutes is enough for easier slicing and serving.
Customize your mix-ins wisely: Cheddar melts beautifully, while jalapeños add welcome heat.

These small tweaks make a big difference in texture, flavor, and presentation.

Common Variations and Substitutions

No Jiffy mix? No problem. You can easily make a substitute with:

⅔ cup cornmeal
¼ cup all-purpose flour
2 tbsp sugar
1 tsp baking powder
¼ tsp salt

Other great variations:

Dairy-Free/Vegan:
- Swap cream cheese with vegan alternatives
- Use plant-based butter and non-dairy yogurt or sour cream
- Try flax eggs if avoiding real eggs
Add Texture and Flavor:
- Crushed corn chips or crackers on top for crunch
- Mix in diced bell peppers or green chilies
- Stir in fresh herbs like chives or parsley
  
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You can also turn it into mini muffins for a portable version, or double the recipe for a big crowd!

What to Serve With Cream Cheese Corn Casserole

Cream cheese corn casserole is a versatile side dish that pairs beautifully with both holiday and everyday meals.

Perfect holiday pairings:

Roasted turkey with cranberry sauce
Glazed baked ham
Juicy prime rib roast

Great everyday combinations:

Smoky BBQ ribs or pulled pork
Grilled chicken thighs
A hearty bowl of chili or beef stew

Its creamy texture and subtly sweet flavor make it the ideal contrast to savory, meaty mains. Serve it alongside crisp green beans or a fresh salad to balance the richness.

Storage, Freezing & Reheating Instructions

Got leftovers? Cream cheese corn casserole stores like a dream!

Fridge:

Store leftovers in an airtight container
Lasts for up to 4 days in the refrigerator
Reheat in the microwave or oven until warmed through

Freezer:

Freeze baked casserole in individual portions or as a whole
Wrap tightly in foil and place in a freezer-safe bag or container
Best used within 2 months

Reheating Tips:

Microwave: Quick but may soften texture
Oven: Best for maintaining crisp edges. Cover with foil and bake at 300°F until hot

For best results, avoid freezing unbaked casserole due to the dairy-based ingredients which can separate during thawing.

Nutritional Information

Here’s a general nutritional breakdown for a single serving (based on 10 servings per casserole dish):

Calories: ~280 kcal
Fat: ~18g
Carbohydrates: ~25g
Protein: ~5g

Want to lighten it up? Try these substitutions:

Use reduced-fat cream cheese and light sour cream
Replace butter with olive oil or avocado oil
Add fresh vegetables (e.g. zucchini or bell peppers) to increase fiber content

While not exactly a diet food, this dish is indulgent in the best way—and a little goes a long way!

Make-Ahead Instructions

Cream cheese corn casserole is perfect for prepping ahead of big events or potlucks.

Prep in advance: Mix all ingredients and store covered in the fridge up to 24 hours before baking.
Don’t bake right away: Bake it fresh the day of for best texture.
Before baking: Let the casserole sit at room temperature for 30 minutes to remove the chill and ensure even baking.

If needed, bake it fully and then reheat later using oven instructions from the storage section above. Either way, it retains its creamy texture beautifully.

Frequently Asked Questions (FAQs)

Can I use fresh corn instead of canned?

Yes! Replace the whole kernel corn with 2 cups of fresh corn cut from the cob. For cream-style corn, either purée a portion of the kernels or use canned for convenience.

How do I make it without Jiffy mix?

No Jiffy? Combine:

⅔ cup cornmeal
¼ cup all-purpose flour
2 tbsp sugar
1 tsp baking powder
¼ tsp salt

This homemade version blends seamlessly into the recipe.

Why is my casserole runny?

This usually happens when:

The casserole is underbaked (always check the center)
Ingredients like cream cheese weren’t at room temperature
You added too much liquid (double-check cream-style corn amounts)

Let it sit after baking to firm up before scooping.

Can I make this in a slow cooker?

Yes! Cook on low for 3–4 hours or high for 1.5–2 hours until the center is set. Use a paper towel under the lid to absorb moisture and avoid sogginess.

Is it the same as corn pudding?

Not quite. While both are creamy corn dishes, corn pudding typically has a more custard-like texture and fewer ingredients (no muffin mix). This casserole has a breadier consistency.

Can I double the recipe for a crowd?

Absolutely! Use a larger 11×15 baking dish or two 9×13 pans. Bake time may increase slightly—check for doneness in the center.